Rosemary Chicken Breasts, Brown Butter And Balsamic Ravioli

Recipe Ingredients

		Chicken
4		Boneless skinless chicken breast - - (6 to 8 oz ea)
2 tablespoons	30ml	Balsamic vinegar
		= (just enough to coat chicken lightly)
2 tablespoons	30ml	Extra-virgin olive oil
3 sections		Rosemary - leaves stripped,
		And chopped - (abt 2 tbspns)
		Salt - to taste
		Coarsely-ground black pepper - to taste
4		Garlic cloves - smashed
		Ravioli
1		Fresh any-flavor-filling ravioli - - (12 to 16 oz)
3 tablespoons	45ml	Butter - cut small pieces
2 tablespoons	30ml	Balsamic vinegar
2		Handfuls grated Parmigiano-Reggiano
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley
		Warm Spinach Salad with Pancetta - (see recipe)

Recipe Instructions

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.

Heat a medium nonstick skillet over medium-high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium-low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.

Remove chicken from the first skillet and transfer to a warm platter.

When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

Serve chicken along side ravioli and Warm Spinach Salad With Pancetta And Sweet Vinaigrette, all on the same dinner plate.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C49) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.